Huang Lihui, Li Ling, Wu Lianqun, Guo Huan, Wu Yanping, Zhong Kai, Gao Hong
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
Food Chem. 2025 Nov 15;492(Pt 1):145323. doi: 10.1016/j.foodchem.2025.145323. Epub 2025 Jun 28.
Baijiu plays a key role in Sichuan paocai, yet its specific effects remain unclear. This study investigated how different baijiu aroma types influence the physicochemical properties, safety, and flavor of spontaneously fermented radish. We found that baijiu lowered pH and salinity, affected nitrite and biogenic amine levels, and inhibited lactic acid bacteria growth, slowing pH reduction and over-acidification. Among six baijiu variants, Mixiangxing baijiu produced paocai with higher acetic and malic acids and the best sensory ratings. Baijiu also increased esters and alcohols compared to natural fermentation. Correlation analysis revealed that baijiu components suh as hexanoic acid, ethyl heptanoate, ethyl caprate, ethyl palmitate, ethyl myristate, isoamyl alcohol, and ethyl laurate significantly impacted the metabolite profiles of paocai. These results underscore a critical role of baijiu in enhancing paocai flavor and ensuring consistent quality.
白酒在四川泡菜中起着关键作用，但其具体影响尚不清楚。本研究调查了不同香型白酒如何影响自然发酵萝卜的理化性质、安全性和风味。我们发现白酒降低了pH值和盐度，影响了亚硝酸盐和生物胺水平，并抑制了乳酸菌生长，减缓了pH值降低和过度酸化。在六种白酒变体中，米香型白酒制作的泡菜含有较高的乙酸和苹果酸，感官评分最佳。与自然发酵相比，白酒还增加了酯类和醇类。相关性分析表明，己酸、庚酸乙酯、癸酸乙酯、棕榈酸乙酯、肉豆蔻酸乙酯、异戊醇和月桂酸乙酯等白酒成分对泡菜的代谢物谱有显著影响。这些结果强调了白酒在提升泡菜风味和确保品质一致性方面的关键作用。
